Qualification of a small-sized bubble inflation device: gas tightness, uniformity of temperature, effect of the time initially left for dough to relax and numerical sensitivity analysis of stress-strain relationship to the initial disc diameter and thickness - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Reports Year : 2022

Qualification of a small-sized bubble inflation device: gas tightness, uniformity of temperature, effect of the time initially left for dough to relax and numerical sensitivity analysis of stress-strain relationship to the initial disc diameter and thickness

Qualification d'un dispositif de gonflage de bulle de pâte de petite taille : étanchéité aux gaz, homogénéité de température, effet du temps initialement laissé à la pâte pour se détendre et analyse de sensibilité numérique de la contrainte-déformation à la valeur initiale de diamètre et d'épaisseur du disque de pâte

Abstract

The present work aimed at reinforcing the mechanical results obtained using a home-made and small-sized bubble inflation device which makes the inflation of thin dough films possible under controlled temperature and atmosphere in a wide range of constant strain rates. The analysis of the experimental biases associated to that new small-sized bubble inflation device was carried out. Without inflating bubble, a first part of the work was devoted to the analysis of gas tightness of the device at 20°C and 70°C and to the uniformity in temperature after stabilization at 70°C. In a second part, bubble inflation experiments were carried out and an experimental stress-strain sensitivity analysis to the time left for the dough film to relax its stress before bubble inflation as well as to the initial geometry of the dough disk (diameter and thickness) was conducted. Finally, a numerical sensitivity analysis was performed on the basis of the set of the analytical equations available for the calculation of the height and the radius of the bubble during inflation, as well as for the calculation of the thickness of the dough film, strain and stress at the top of the bubble. The equations developed by Bloksma (1957) and revised by Charalambides et al. (2006) were adapted to reach constant strain rate at the top of the bubble.
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Dates and versions

hal-03672359 , version 1 (19-05-2022)

Identifiers

  • HAL Id : hal-03672359 , version 1

Cite

Kossigan Bernard Dedey, David Grenier, Laurent Blondel, Yves Diascorn, Antoine Lejeune, et al.. Qualification of a small-sized bubble inflation device: gas tightness, uniformity of temperature, effect of the time initially left for dough to relax and numerical sensitivity analysis of stress-strain relationship to the initial disc diameter and thickness. [Technical Report] Inrae - UR OPAALE. 2022, 17 p. ⟨hal-03672359⟩
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